Carboxymethylcellulose, a widely-used emulsifying and thickening food additive ingredient, can alter the intestinal environment of gut microbiome, disturbing levels of beneficial bacteria, suggests new clinical research.
Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
People with irritable bowel syndrome (IBS) who see the biggest benefits of adhering to a low FODMAP diet, which restricts intake of fermentable carbs, have a distinct gut bacterial profile, new research has revealed.
A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.
Bath University researchers have put forward an intriguing theory as to how the gut microbiome communicates with the immune system in work that further defines their roles in the onset of Ulcerative colitis (UC) and Crohn’s disease.
'Animal-free’ protein startup The EVERY Company - has teamed up with cold-pressed juice brand Pressed to road test its highly soluble, "nearly invisible" egg protein EVERY ClearEgg, its second product produced via precision fermentation...
The digital economy can help us prevent packaging waste, say researchers at Lancaster University and University of St Andrews, who are working with the founders of Reath, a start-up in Edinburgh, with a mission to build the digital infrastructure for...